Timing

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Published 1983

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If you calculate the timing of each dish, you’ll know just when to start each dish in relation to the others, and you’ll finish with everything ready together. Note down timing beside the recipe.

A cooked main dish that is cold from the refrigerator will take 20–30 minutes longer to heat up than one at room temperature. Take it out at least 1 hour beforehand and you’ll find it easier to judge the reheating time.
Reheating times required will depend on the size of the dish and the number of dishes. Several dishes absorb a lot of oven heat and time required will be about half as much again. Deep dishes take longer to heat through than shallow ones.
Starting from room temperature, an average-sized casserole will take 40 minutes to become bubbling hot. More closely packed dishes like lasagne take 1–1½ hours. Best oven temperature for reheating is 350°F (180°C) or gas no. 4.
Cover meat dishes that are to be kept hot with a lid or kitchen foil to reduce drying out. Best oven temperature for keeping foods hot is 250°F (120°C) or gas no. ½.
A double boiler is useful for keeping food hot, but if you have more than one pan to keep hot, pour boiling water into a large shallow roasting tin and arrange pans of food in the tin.
Salads and cold puddings should be taken from the refrigerator about 30 minutes before serving; cheeses must be allowed to stand at room temperature for at least 1 hour.
Don’t get caught out with cold serving plates for hot food. If there’s no space left to warm them, pop the whole lot into a washing up bowl of piping hot clean water; it takes only a moment to dry them again.

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